aem wrote:
>
> A couple of years ago I posted about a stirfry of romaine and beef,
> and several posters allowed as how they also used lettuces. The NY
> Times this week goes me one better with a very tasty-sounding stirfry
> of iceberg lettuce and shrimp. -aem
> http://www.nytimes.com/2010/04/07/di...tml?ref=dining


Try the romaine-type lettuce too. We like it for stirfrying a bit better
than iceberg. Seems to hold more flavour.

Lettuce stirfried with garlic and soy sauce plus a bit of oyster sauce!
With or without thinly-sliced Chinese sausage